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Ras el Hanout Chicken Thighswith Baked Feta

Recipe from Donal Skehan, from their YouTube videoWritten down by ReelsMeals from the caption and voiceover. Added 24 October 2026.

15 minutes to prep, 45 to cook. Ras el Hanout‑spiced chicken thighs are baked with crumbled feta, creating a savory, slightly smoky main. A bright fennel salad tossed with lemon, olive oil, and fresh herbs adds a crisp, refreshing contrast, making this a flavorful dinner for four.

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Ras el Hanout Chicken Thighs with Baked Feta by Donal Skehan, a frame from the YouTube video

Method

  1. Preheat the oven to 400°F (392°F).

  2. Line a baking tray with parchment paper and scatter the quartered red onion evenly on it.

  3. Place the chicken thighs on top of the onion, skin side up, and drizzle with 2 tbsp rapeseed oil.

  4. Season the chicken with salt, black pepper, and a generous sprinkle of ras el hanout.

  5. Bake for 35 minutes, until the skin is crispy and the meat is nearly cooked through.

  6. Remove the tray, crumble the feta cheese over the chicken, and sprinkle with chili flakes and dried oregano.

  7. Drizzle 1 tbsp olive oil over the feta, then return the tray to the oven for an additional 10 minutes, allowing the feta to melt and brown slightly.

  8. While the chicken finishes baking, toss the shaved fennel with the juice of half a lemon, a quick dash of olive oil, and a pinch of toasted fennel seeds.

  9. Just before serving, tear the coriander and mint leaves and scatter them over the chicken and fennel salad.

  10. Serve the baked chicken thighs with the melted feta and the fresh fennel salad on the side.

Tips while you cook

Keep the skin up
Place the thighs skin side up on the onion bed before baking.
Add feta midway
After the first 35‑minute bake, crumble feta and return to the oven for the final 10 minutes.
Prepare the salad while chicken finishes
Toss the shaved fennel with lemon juice, olive oil, and fennel seeds during the last baking stage.
Season just before serving
Scatter torn coriander and mint leaves over the chicken and salad right before serving.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Donal Skehan made this.

The recipe comes from Donal Skehan’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Donal Skehan and want this changed? Email [email protected].

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